Toasted Barley Pilaf

I love to cook. Really, really love it. I also love food. Lately I've been trying to include more whole grains in our diet--specifically barley. It is my holy grail of sorts--finding the most tasty recipes that include or feature barley. So far I've found two that meet my taste-o-meter standards. Here's the first one. It might sound like a fairly plain side dish, but it is tastier than the recipe might indicate and it pairs well with just about any main course because there is nothing frou frou about it. Like so many great recipes, it comes from an American Heart Association cookbook.

American Heart Association Quick & Easy Cookbook

Prep Time: 10 mins Cooking Time: 30 mins

Toasted Barley Pilaf

Serves 4; 1/2 cup per serving

Ingredients:

1 cup pearl barley

2 cups fat-free, low-sodium chicken broth

1/2 cup sliced celery

1/4 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed

1/8 teaspoon salt

1/8 teaspoon black pepper

Cooking Instructions

Place barley in a large, heavy skillet. Cook over medium heat about 10 minutes or until lightly toasted, stirring occasionally. Slowly stir in the broth and then add remaining ingredients. Bring to a boil over high heat. Reduce heat, cover, and simmer 20 minutes or until liquid is absorbed and barley is pleasantly chewy.